气相色谱法检测油炸淀粉类食品中丙烯酰胺  

Determination of Acrylamide in Fried Starchy Foods by Gas Chromatograpy and ECD Detection

作　　者：钟南京[1] 陆启玉[1] 蔡凤仪[1] 

机构地区：[1]河南工业大学,郑州450052

出　　处：《粮食与油脂》2006年第5期16-17,共2页Cereals & Oils

摘　　要：该实验建立GC-ECD测定油炸淀粉类食品中丙烯酰胺方法,样品前处理经水提取,离心,石墨化碳黑固相萃取柱净化,溴化衍生;该方法检测下限(S／N=3)为12．5μg／kg,回收率为 84．74％～93．53％,相对标准偏差为3．5％;利用该法对市售一些方便面进行检测,发现其中丙烯酰胺含量为63～192 μg／kg。A method was developed for the determination of acrylamide in fried starchy foods using gas chromatograpy-electron capture detector. Samples pretreatment included extraction by water, centrifugement, clean-up by a column ofgraphitized carbon black, and derivation through bromination. In this method, the limit of quantitative detection （S/N =3）was 12.5 μg/kg, and the recovery was 84.72% ～93.53%, and relative standard deviation was 3.5%. The levels of acrylamide in some instant noodles was analytized using this method, and it was found to contain 63～192μg/kg.

关 键 词：丙烯酰胺 气相色谱 油炸淀粉食品 

分 类 号：O657.71[理学—分析化学]